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Beef Wellington for Two

Updated on January 10, 2015

Easy Cook, Classy Look

Beef Wellington is simple enough to put together - this recipe is a pushover for the beginning Cook.

It looks classy, elegant in its individual serve, with some fresh herbs to garnish and served with baked potatoes and french beans.

Or just serve it up with a big bowl of crisp green salad and a glass of dry red wine.

Susanna Duffy

Beef Wellington
Beef Wellington
Prep time: 1 hour 30 min
Cook time: 30 min
Ready in: 2 hours
Yields: 2

Ingredients

  • 2 filets
  • 2 sheets of puff pastry
  • 1 tablespoon butter
  • 4 tablespoons mushroom duxelles
  • salt and pepper to taste
  • egg for glazing

Instructions

  1. Season the filets with salt and pepper
  2. In a medium non-stick pan over medium heat, add butter and swirl to melt
  3. Sear filets on both sides until well-browned, 3 - 5 minutes
  4. Allow to cool. Chill in refrigerator for at least an hour
  5. Lay out the pastry sheets
  6. Place each filet on a sheet and top with duxelles
  7. Wrap up the sheet. Remove excess pastry at edges (depends on the size of the filet)
  8. Mix up the egg with a little water and brush this wash over the pastry.
  9. Bake on centre shelf in the oven, medium heat, until golden brown. About 30 mins
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About Mushroon Duxelles

Mushroon Duxelles is a finely chopped (minced) mixture of mushrooms, shallots and herbs sauteed in butter and reduced to a paste.

You'll find this paste very handy to have around the kitchen for use in stuffings and sauces or as a garnish. Pop some into a pastry pocket for Perogie, a tasty filling for a savoury flan or as an ingredient in Cornish pasties

And, of course, for Beef Wellington.

Recipe Mushroom Duxelles

  • 2 tbsp butter
  • Cup of mushrooms
  • 2 spring onions - shallots
  • 1/4 cup wine
  • Pinch of thyme
  • Salt and pepper

Instructions

  1. Heat butter in a pan over medium-high heat. After butter melts add shallots and toss for 3 minutes.
  2. Add chopped dry mushrooms, thyme,salt and pepper.
  3. Reduce heat and simmer until all liquids have evaporated (about 10 minutes).
  4. Add wine and cook until evaporated (about 4-5 minutes).
  5. Remove from heat

How long can you keep Mushroom Duxelles?

You can keep Muchroom Duxelles in the refrigerator for a week and you can store it in the freezer for up to 2 months.

Substitutes for Mushroom Duxelles

You can substitute some rich pate for the mushroom duxelles. ( I often do this).

A pate with port or brandy as an ingredient goes really well with the filets.. Smear a little on the pastry sheet and put the filet on top, then add enough pate to coat the top in a good sized layer.

You could also use olive tapenade but if you do, don't season the filets with salt!

And use no more than 1/2 a tablespoon.

Why the name?

Why is this called Beef Wellington?

Some say it's named after Arthur Wellesley, 1st Duke of Wellington who favoured a dish of beef, truffles, mushrooms, Madeira wine, and pate cooked in pastry.. (The Earls of Cardigan and Sandwich left their mark on the English language too)

Some say it's named because of its resemblance to the Duke of Wellington's boot.

Filet and Filo - Video

How to Cook for Two
Cooking for Two can sometimes be more trouble than cooking for a tribe. I've been so used to cooking for a large family that I'm starting over in trying out meals for just two people. .I'm having to learn a new skill!

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© 2011 Susanna Duffy

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    • profile image

      BradKamer 6 years ago

      One of the best ways to prepare tenderloin. I like to serve it with twice baked potatoes and some grilled asparagus.

    • jmsp206 profile image

      Julia M S Pearce 7 years ago from Melbourne, Australia

      Lovely recipe for two.Must try to cook it one day !

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